VEGAN PAD THAI RECIPE BY TASTY
Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
- Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
- Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
- Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
- Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
- Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
- Add the sauce and stir to combine.
- Add the tofu, stir to incorporate, and remove the pan from the heat.
- Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams
VEGAN PAD THAI
Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
- To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
- Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
- Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
- Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.
PAD THAI (VEGAN)
This is not the most authentic version of Pad Thai but we really enjoy it and it's also a very cheap recipe to make. We were sceptical of the instructions that say not to stir the first time we made this but we followed them and it does work. If you aren't vegan, you might want to add some shrimp or a fried egg on top. We often substitute the frozen peas for whatever vegetable we happen to have around the house.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic and onion in a large, deep frying pan.
- After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
- After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
- Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
- Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
- Give the heap a big stir.
- Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
- Squeeze on a bit more lemon, serve and enjoy.
Nutrition Facts : Calories 671.2, Fat 16.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 713.4, Carbohydrate 115.6, Fiber 12.6, Sugar 18.1, Protein 24.9
VEGAN PAD THAI
An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
- Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
- Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.
Nutrition Facts : Calories 321 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.74 milligram of sodium
PAD THAI FROM BETTY GOES VEGAN
Make and share this Pad Thai from Betty Goes Vegan recipe from Food.com.
Provided by hollygollygee
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make noodles per package instructions.
- Mix the lime juice, water, brown sugar, stir fry sauce, Bragg's, vinegar, and 1 Tablespoon of the sesame oil in a bowl.
- In a wok, heat 3 teaspoons of sesame oil over medium heat. Cook garlic for less than 1 minute in the oil. Add tofu and cook for 2 minutes. Remove tofu when it turns brown and has a crispy skin. Put in a bowl on the side.
- Add the remaining 2 Tablespoon of sesame oil and toss in vegan chicken, baby corn, pea pods, and cook. Stir frequently until the chicken begins to brown. Pour in the lime juice mixture. Add tofu and mix. Next mix in the cooked noodles. Stir in peanuts, bean sprouts, and half of the cilantro. Cook for 3-6 minutes. Serve with green onions and more cilantro and a lime wedge.
Nutrition Facts : Calories 851.1, Fat 34.2, SaturatedFat 5.4, Cholesterol 83.8, Sodium 43, Carbohydrate 116.2, Fiber 9.5, Sugar 21.9, Protein 28.6
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